Banana Oatmeal Raisin Muffins

Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.

Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.

Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.

Combine the quick oats and milk together in another bowl. Set aside.

In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.

Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.

Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.

Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.

Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean.

Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.